Potato Dinner Rolls

Monday, November 9, 2015

I use to make these Potato Dinner Rolls all the time but I forgot just how amazing they are.

The recipe is so old the paper I wrote it on is yellowed and starting to fall apart. I can't remember where the original recipe came from or just how many changes I may or may not have made since I failed to notate it in my notes but these rolls are too good not to share and perfect for your Thanksgiving or Christmas holiday dinner table!

We love dipping these rolls in gravy or soup, slathering them in butter and you can never go wrong with a little homemade jelly! Potato Dinner Rolls are light, soft and fluffy just like the lunch lady use to serve back in the day.

I know you'll love these as much as we do!

Add 2 cups Peeled and Diced Potatoes with 6 cups Water in a medium sized pot. Bring to a boil, reduce heat to low and cook until potatoes are fork tender 15-20 minutes.

Add 4 1/4 cups All-Purpose Flour or Whole Wheat Pastry Flour and 1 3/4 teaspoons Salt. Knead dough for 8 minutes or until dough is smooth and pulls away from the side of bowl. Add additional flour a tablespoon at a time if needed to make a smooth soft dough that isn't sticky.

Place dough into a well buttered bowl and allow to rise until doubled in size about 1-1 1/2 hours.

Divide dough in half on a lightly floured board and then each half into 8 equal pieces. Tuck the sides in and roll to form a perfect ball. Place onto a buttered 9"x13" baking pan and a buttered small cake pan leaving about 2" between each ball.

Dust the top of rolls with additional flour. Cover and allow to rise until doubled in size about an hour.

Rolls should look light and fluffy.

Bake in a 350 degree oven for 20 minutes until lightly brown. Allow to cool until warm before removing from pan.

Serve plain with butter, honey or jam! No matter what you serve them with they won't last long!

INSTRUCTIONS

In a medium sized pot bring potatoes and 6 cups of water to a boil. Cook until fork tender about 15-20 minutes. Drain potatoes reserving 1 cup Cooked Potato Water. Allow potatoes to steam to remove excess moisture and then mash potatoes until smooth. Allow mashed potatoes to cool until under 110 degrees.

In a mixer fitted with a dough hook add cooked potato water, honey and yeast. Mix until honey and yeast is dissolved. Allow to sit for 5-10 minutes until yeast is bubbly.

Add 4 1/4 cups flour and salt. Knead dough for 8 minutes or until dough is smooth and pulls away from the side of bowl. Add additional flour a tablespoon at a time if needed to make a smooth soft dough that isn't sticky.

Place dough into a well buttered bowl and allow to rise until doubled in size about 1-1 1/2 hours.

Divide dough in half on a lightly floured board and then each half into 8 equal pieces. Tuck sides in on each piece and roll into a perfect ball.

Place rolls into a buttered 9"x13"baking pan and buttered cake pan leaving about 2" between each ball. Dust the top of rolls with additional flour. Cover and allow to rise until doubled in size about an hour. Rolls should look light and fluffy.

Just wondering if I can use instant yeast for this recipe instead of active dry? I usually do all of my breads in my bread machine(dough cycle). I, too, am a great fan of Martin's Potato Rolls and was looking for a recipe that would give similar results. Thanks so much for sharing your recipe!

Hi Erica, You can use instant yeast in an equal amount. Instant yeast usually rises faster so you will need to keep an eye on the dough during rise times to make sure it doesn't over rise and then deflate (most important during the final rise of the dough). Please let me know if you have anymore questions. -Serena

Mine just got out of the oven They are like pillows sooo soft and they taste so good we could eat them alone I made them half all purpose and half whole wheat Thank you for the amazing recipe Its going to be a staple in my house Next time I will try it with sweet potato

I just tried this recipe and inntransferring to the floured surface, it poured out of the bowl. It was a huge goopy mess! Now, I followed the recipe exactly but I just read that last comment and I think I know what happened. I used 2 cups of the mashed potatoes, not 1 1/4. Maybe this is what made it so goopy. I used all the flour. It was a bit sticky before rising but held together well, but I’ll try this again soon. I threw away the whole glob. Totally unworkable. And I’ve made rolls, breads, doughnuts, everything and this was a first. I’m bummed. 😞

Hi Laura, It would be 2 cups Raw Potato should equal 1 1/4 cup Drained and Mashed, then reserve 1 cup of the Potato Water. I'm sorry if it was confusing at all. If you measured 2 cup Mashed plus then 1 cup of liquid it would leave the dough extremely sticky. Mashed Potatoes still have a lot of moisture in them. Please let me know if you have any more questions. -Serena

About Me

Hi! My name is Serena and welcome to Serena Bakes Simply From Scratch! I'm a wife, and mother to 3. A few of my favorite things are cooking, baking, dark chocolate, family game nights, and the ocean. My biggest dislike is lima beans, please don't ask for a recipe... My husband Colt regularly joins me in the kitchen and has become the primary photographer of our site. I hope you'll join us on our fun cooking adventure!